I went to a conference at a 5-star resort a few years in Mexico and all I wanted to eat was ceviche. Seriously. I realized recently that I don’t have enough ceviche in my life. Summer in Sacramento is hotter than Haddes and no reasonable human being wants to eat hot food, much less prepare it. Why isn’t ceviche part of my regular rotation?
I hereby vow to make more ceviche. And why not? It’s simple, you make it ahead of time and it’s good for you.
Plus, you don’t need a recipe. Really. You just need to know basically how to do it. You can make it a little different every time.
Marinating the fish (or shellfish) in acid (citrus juice) “cooks” the fish, making it opaque and firm. No pans, no stove.
After the marinating process, all the other good stuff is added. Then you eat it on chips or tostadas. Pretty easy, no? A friend recently recommended trying the ceviche on a tostada that’s been lightly slathered with mayonnaise. I KNOW. It’s practically sacriligious or something but it’s kind of good.